No Knead Skillet Bread

The first time I made this skillet bread was during a weekend snowstorm when we were housebound with dwindling bread supplies. The thought of bundling up to brave the grocery store seemed impossibly daunting, so I turned to my pantry staples and trusted cast iron skillet instead. As the dough rose on my counter, filling my kitchen with that unmistakable yeasty aroma, I felt a sense of pioneer-woman pride—even in our modern world, there's something deeply satisfying about creating a basic necessity from scratch. When I pulled that golden-domed loaf from the oven, crackling and fragrant with melted cheddar, my family gathered in the kitchen like moths to a flame. The pillowy interior with pockets of melted cheese encased in a crispy, burnished crust made us forget all about store-bought bread. Now this recipe has become our Sunday tradition, marking the beginning of each week with something homemade and heartfelt.

My neighbor Sarah, who proclaimed herself 'baking-challenged' after numerous bread disasters, texted me a photo of her perfectly golden loaf after trying this recipe. 'I didn't know I could make real bread!' her message read, filled with the kind of excitement usually reserved for major life events. That's the magic of this recipe—it removes the intimidation factor from bread baking. What surprised me most was discovering how the long rise time does all the work that kneading would normally do, developing gluten and creating that perfect chewy-yet-tender texture. The addition of cheddar takes it from excellent to extraordinary, creating little pockets of savory goodness throughout the loaf.

Ingredients (with Selection Tips)

• All-Purpose Flour (3 cups): Unbleached flour provides the best flavor. The protein content in all-purpose flour (around 10-12%) creates the perfect structure without becoming too dense. If you have bread flour, it works beautifully too, creating a slightly chewier texture. Measuring accurately is crucial—fluff the flour, spoon it into your measuring cup, and level with a knife for consistent results.
• Instant Yeast (1 tablespoon): This is the magic that makes your bread rise with minimal effort. Always check the expiration date—even if the package is unopened, yeast can lose potency over time. I keep mine in the freezer to extend its shelf life. Instant yeast doesn't require proofing, which makes this recipe even simpler. If you only have active dry yeast, you can substitute it directly in this recipe since we're giving it plenty of time to work its magic.
• Salt (1½ teaspoons): Regular table salt works perfectly fine here, but I prefer kosher salt for its pure flavor. Salt isn't just for flavor—it regulates yeast activity and strengthens gluten development, creating better texture. Don't reduce this amount; it may seem like a lot, but it's necessary for a well-flavored loaf that doesn't taste flat.
• Warm Water (1½ cups): The temperature should be around 105-115°F—think pleasantly warm bathwater. Too hot will kill the yeast; too cold won't activate it properly. If you don't have a thermometer, test it on your wrist—it should feel warm but not hot enough to make you pull away. This hydration level creates a sticky dough that produces the airy interior we're looking for.
• Sharp Cheddar Cheese (1 cup, shredded): Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents. A sharp or extra-sharp cheddar provides the most flavor impact, but any cheddar works beautifully. For variation, try half cheddar and half gruyère or pepper jack for a spicy kick. The cheese creates pockets of gooey goodness and a savory crust that's absolutely irresistible.

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Step-by-Step Cooking Instructions

Step 1:

Activate the Yeast — In a large mixing bowl, combine 1½ cups warm water (105-115°F) with 1 tablespoon instant yeast. Stir gently and let it sit for about 5 minutes. You may not see dramatic bubbling with instant yeast, but you should notice a slight foaming. This brief rest allows the yeast to wake up before meeting the flour. The large bowl is important—your dough will double in size during rising.

Step 2:

Create the Dough — In a separate medium bowl, mix 3 cups all-purpose flour, 1½ teaspoons salt, and 1 cup shredded cheddar cheese. Stir these dry ingredients until the cheese is evenly distributed throughout the flour. This prevents the cheese from clumping together in the final bread. Add this flour mixture to the yeast mixture, and stir with a wooden spoon until a sticky, shaggy dough forms. The dough will not be smooth like kneaded bread dough—it should be sticky and rough-looking. This is exactly what we want for this no-knead method.

Step 3:

First Rise — Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area of your kitchen for about 1 hour, or until the dough has doubled in size. The ideal rising spot is an oven with just the light turned on—it creates a consistent warm environment. In summer, room temperature is usually fine. In winter, I sometimes set the bowl near (not on) a heating vent. This long rise replaces the kneading process, allowing gluten to develop naturally.

Step 4:

Prepare the Skillet — Once the dough has doubled in size, generously grease a 10-inch cast iron skillet with olive oil or vegetable oil. Don't skimp on the oil—it helps create that beautiful crust and prevents sticking. Cast iron is ideal for its heat retention and distribution, but any oven-safe skillet will work. The heavy bottom of the skillet mimics the stone hearth of a professional bread oven.

Step 5:

Shape the Loaf — Using a silicone spatula, gently loosen the dough from the sides of the bowl. The dough will be very sticky—this is normal and necessary for the airy interior texture. Carefully transfer the dough to the greased skillet. Use the spatula to gently spread the dough evenly in the skillet, being careful not to deflate it too much. The dough won't likely reach all the way to the edges at this point, and that's fine—it will expand during the second rise.

Step 6:

Second Rise — Cover the skillet with the same kitchen towel and let the dough rise for another 30 minutes. During this time, the dough will spread further across the skillet and puff up again. This second rise ensures a light, airy texture in the finished bread. While the dough is rising, preheat your oven to 450°F to ensure it's properly hot when the bread is ready to bake.

Step 7:

Bake to Perfection — Place the uncovered skillet in the preheated oven and bake for 30-45 minutes. The bread is done when the top is golden brown and a thermometer inserted into the center reads 200°F. The wide time range accounts for variations in ovens and skillet sizes. Start checking at 30 minutes—the bread should sound hollow when tapped on the bottom if you can safely check. The high heat creates steam inside the bread, helping it rise dramatically (called 'oven spring') and developing that wonderful crust.

Step 8:

Cool and Enjoy — Allow the bread to cool in the skillet for 10 minutes—this makes it easier to remove without breaking. Then carefully transfer it to a wire rack to cool completely. This cooling period is crucial for the texture to set properly. Cutting into hot bread can make it gummy. Once cooled, slice and serve however you like—it's delicious with butter, dipped in soup, or as the base for a hearty sandwich.

I've always been partial to the edge pieces of this bread, where the cheese has melted against the hot cast iron to create an irresistibly crunchy, caramelized crust. My daughter, who typically avoids bread crusts, fights for these pieces—a parenting win I never expected from a bread recipe! I've found that grating the cheese on the larger holes of a box grater creates pockets of cheese rather than fully incorporating it, which makes for delightful cheesy surprises throughout the loaf.

Storage and Serving Ideas

This bread stays fresh at room temperature, stored in a paper bag or wrapped in a clean kitchen towel, for up to 2 days. For longer storage, keep it in an airtight container or bag for up to 4 days. If the crust softens, reheat slices in a toaster or the whole loaf in a 350°F oven for 5-10 minutes to crisp it up again.

For a complete meal, serve warm slices alongside a hearty soup or stew—the bread is perfect for sopping up every last bit of broth. For a simple appetizer, cut into cubes and serve with a flavored olive oil for dipping. It also makes exceptional grilled cheese sandwiches or breakfast toast topped with avocado or a fried egg.

Creative Variations

Over time, I've experimented with countless variations on this basic recipe. Try adding 1 tablespoon of dried herbs like rosemary or thyme to the dry ingredients for an herbed version. For a Mediterranean twist, fold in ½ cup of chopped olives and 2 tablespoons of finely chopped sun-dried tomatoes. During fall, I love adding 1 tablespoon of fresh sage and substituting half the cheddar with crumbled blue cheese for a sophisticated flavor profile that pairs beautifully with soup.

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This No Knead Skillet Bread has become my go-to recipe whenever I want to add a special touch to a meal without spending hours in the kitchen. There's something deeply satisfying about the alchemy of turning such simple ingredients into something so impressive. I love watching guests' expressions when they learn this beautiful loaf didn't come from an artisan bakery but from my own kitchen. In our busy world of convenience foods and instant gratification, taking the time to let dough rise—even if you're not actively working with it—feels like a small act of rebellion, a way of saying that some things are worth waiting for. The hands-off nature of this recipe means that even on my busiest days, we can enjoy fresh, homemade bread that nourishes both body and soul.

Frequently Asked Questions

→ Can I make this bread without a cast iron skillet?

Yes! You can use a Dutch oven lined with parchment paper or any oven-safe pot around 10 inches in diameter. Just make sure whatever you use can withstand the high baking temperature of 450°F.

→ Can I use different types of cheese?

Absolutely! Try Gruyere, Parmesan, pepper jack, or a combination of your favorites. Just make sure they're shredded and at room temperature for the best incorporation into the dough.

→ Why is my dough so sticky?

This is normal! No-knead bread dough is typically wetter and stickier than traditional bread dough. Resist the urge to add more flour - the high moisture content is what gives this bread its wonderful texture.

→ Can I add herbs or other flavors to this bread?

Definitely! Try adding 1-2 tablespoons of dried herbs like rosemary, thyme, or Italian seasoning. Minced garlic, jalapeños, caramelized onions, or sun-dried tomatoes also work beautifully in this recipe.

→ How should I store leftover bread?

Store completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze in a ziplock bag for up to 3 months, then toast straight from frozen.